Beef Short Ribs

The cut that started the low-and-slow obsession. Short ribs from Banksia Springs carry everything a long cook needs: well-exercised muscle, generous fat cover, and marrow-filled bone that infuses the meat as it braises or smokes. The flavour is extraordinary — deeply beefy, with a richness that only comes from grass-fed cattle that have lived a proper life on open pasture.

Braise them in red wine and beef stock until the meat collapses from the bone, or smoke them low-and-slow until a lacquered bark forms and the interior reaches melting-point tenderness. Either way, give them the time they deserve.

From the Farm

• 100% grass-fed & grass-finished — Banksia Springs Farm, Wilsons Downfall, on the Granite Belt (Queensland–NSW border)
• No added hormones or antibiotics, ever
• Pasture-raised on our family's Granite Belt farms
• Processed locally, vacuum-sealed, and handed over frozen at your pickup stop

Cook It Right

Braised: Season well and brown in batches in a Dutch oven. Add a bottle of red wine, beef stock, garlic, herbs. Oven at 160°C for 3.5–4 hours. Strain and reduce the braising liquid into a glossy sauce.
Smoked: 120°C for 8–10 hours. Wrap in butcher paper at 165°C internal. Rest 1 hour before serving — they're done when a skewer slides in like butter.
Serve with: Creamy mashed potato, soft polenta, or crusty bread to capture the sauce.

Serves

800g — 2–3 serves. 1.2kg — 3–4 serves. These are rich — a little goes a long way.

Storage

Arrives frozen and vacuum-sealed. Thaw in the refrigerator (24–48hrs). Brown them straight from the fridge for better colour.